You may be thinking I forgot it’s Thursday and I’m supposed to be thankful today, but you’re wrong! I wrote this post Tuesday night to be published Wednesday, but when I went to add the photos, I realized my memory card that had them on it was missing. One minute it was in my laptop, the next it was just gone. It took me almost twenty four hours to find it, and I’m super thankful I did, otherwise I couldn’t have shared this recipe, and many others, with you. Hopefully you are thankful I found it too. :D
I came across this recipe in the latest Cook’s Country magazine and made it almost immediately since I had all the ingredients on hand. It is a super simple and quick recipe to make, and unlike a lot of my fast & easy go-to dinners, does not include any boxed mixes or canned soups. I don’t mind prepackaged stuff too much, but I do appreciate a quick & delicious dinner that is made from scratch!
I really enjoyed this, and Dennis liked it even more than I did. I missed the sweetness from ketchup that is on a regular burger (this recipe has no added sweetener at all) so I actually dotted my plate with a little ketchup and enjoyed it much more that way. Try it if you miss that hint of sweetness too.
Skillet Cheeseburger Macaroni
Printable recipe
Printable recipe with picture
1 lb. 85% lean ground beef (I used 93% lean)
1 cup finely chopped onion, divided
12 oz (3 cups) elbow macaroni
2 1/2 cups chicken broth
1 (15 oz) can tomato sauce
1 tablespoon Worcestershire sauce
1 tablespoon dry mustard
Salt and pepper
6 oz. chopped deli American cheese (I used cheddar)
1/2 cup chopped dill pickles
Cook beef and 1/2 cup of the onion in a large 12-inch nonstick skillet over medium-high heat until beef is no longer pink, about 7 minutes. Add macaroni, chicken broth, tomato sauce, Worcestershire, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Cover, reduce heat to low, and simmer, stirring occasionally, until macaroni is tender, 8-10 minutes. Stir in cheese, pickles, and remaining 1/2 cup onion. Season with salt and pepper to taste. Serve hot.
Recipe source: Cook’s Country October/November 2013
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